Prawn laksa curry bowl
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Real fast food: a delicious and warming seafood one-pot, that takes just 15 minutes to make
| Nutrient | Unit |
|---|---|
| kcal | 520 |
| fat | 26g |
| saturates | 14g |
| carbs | 50g |
| sugars | 4g |
| fibre | 3g |
| protein | 19g |
| salt | 3.6g |
Ingredients
- 1 tbsp olive oil
- 1 red chilli, finely sliced
- 2½ tbsp Thai red curry paste
- 1 vegetable stock cube
- 400ml can reduced fat coconut milk
- 2 tsp fish sauce
- 100g rice noodles
- 2 limes, juice of 1, the other halved
- 150g cooked king prawns
- ½ small pack coriander, roughly chopped
Method
- STEP 1
Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
- STEP 2
Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
- STEP 3
Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
Goes well with
Recipe from Good Food magazine, April 2016
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